While I wouldn't call this "lox", I would compare it to those expensive pieces of smoked salmon that are sold in 4 to 5" segments as plain, peppered or topped with sun-dried tomatoes for $7 a pop in a vacuum sealed package. I did increase the brown sugar, salt and pepper amounts by a factor of 4 and used a lot more of the liquid smoke, but that's just gives you a little drier more intense final flavor. When I put this out as an appetizer, it was like "chumming" shark infested waters. It didn't last too long.
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